I love trying new recipes. This time the Curried Chickpea salad in Pick ‘n Pay’s Fresh Living Jan/Feb 17 magazine appealed. However being me I made a few changes. 3 Tbs curry powder seemed a huge amount, 1 tsp of mild and spicy curry powder was absolutely adequate. I didn’t like the idea of raw baby marrows so cooked them first. I also added cucumber, mango and a splash of lemon juice. Despite the changes made I’m grateful for a great recipe as a starting point.
CURRIED CHICKPEA SALAD
INGREDIENTS
2 Tins chickpeas
3 Tbs (45 ml) Olive Oil
4 cm knob ginger diced
2 cloves garlic crushed
1 tsp curry powder
2 Tbs (30 ml) water
½ Cup (125 ml) plain yoghurt
5 baby marrows diced, cooked and cooled
2 cups baby spinach
sliced cucumber
chopped mango pieces (optional)
salt and pepper
dash lemon juice
METHOD
- Place chickpeas in a large bowl
- Heat oil and fry ginger, garlic, curry pwd and water until fragrant. Set aside to cool
- Stir yoghurt into curry paste
- Add curried yoghurt to chickpeas
- Toss in baby marrows, spinach, cucumber and mango
- Season and add a dash of lemon juice